Piperine is a broad-spectrum anticonvulsant with a chemical formula of C17H19NO3. It is a colorless monoclinic prism crystal with no odor and a burning sensation after tasting. It is neutral to litmus reagent. It is easily soluble in chloroform, ethanol, ether, soluble in benzene and acetic acid, and almost insoluble in water and petroleum ether. It can be extracted from the dried nearly mature or mature fruits of Piper nigrum L., a plant of the Piperaceae family. It has a good antagonistic effect on experimental electroconvulsions in mice, and has varying degrees of antagonistic effects on convulsive seizures and audiogenic seizures caused by pentylenetetrazol, picrotoxin, strychnine, and intraventricular injection of tubocurarine, glutamate, etc. It is also effective for certain types of epilepsy. Piperine is more toxic to flies than pyrethrum.
It is used as an additive to brandy to give it a spicy flavor. It is also used as an insecticide. In addition, it is the main anticonvulsant ingredient in the Chinese prescription for treating epilepsy (white pepper and radish). It is used as a spicy raw material in the food industry and has a bactericidal effect.